Introduction

While I love delicate, silken tofu in my miso soup, firm tofu is my preferred option for cooking with. I find the best firm tofu is the one that feels the firmest in the packet, so go ahead and have a little squeeze in the supermarket. Feel free to spice this up with a little fresh or dried chilli. With a little extra tomato paste, I’m thinking it would make a wonderful sauce for pasta. Use this as a vegetarian alternative anywhere you’d use a bolognese sauce.

Serves 2

Easy

Ingredients

150g

jar red peppers, drained

300g

firm tofu, drained and crumbled

4 tbsp

tomato paste

2 tsp

smoked paprika

green leaves, to serve

Instructions

Heat a few tablespoons olive oil in a large frying pan.

Add peppers and stir for a few seconds. Add tofu and stir-fry, breaking it up further with a fork or spoon. Cook for a few minutes.

Add tomato paste and paprika. Continue to cook and stir for a few more minutes until everything is hot and the tofu is well scrambled.

Taste and season. Serve on a bed of greens.

Carnivore: brown about 250g minced beef in the pan before adding the other ingredients. Skip the tofu or leave it in, as you like.